NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

10 spears asparagus

1 small sweet potato

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash the sweet potato and cut it into 1-inch cubes.

• 3

  Trim the tough, woody ends off the asparagus spears.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken breast, sweet potato cubes, and asparagus spears onto a large parchment-lined sheet pan.

• 6

  Drizzle the lemon-herb oil over the chicken and vegetables, tossing the produce and coating the chicken thoroughly to ensure maximum flavor.

• 7

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.